Spicy Honey Salmon With Kiwi and Mango Salsa

Ingredients

1/2 of a salmon 

Honey

2 tbsp Soy sauce

1 tbsp olive oil 

1 ripe mango

2 kiwi

1/4 cup orange juice (if you really want to go natural, squeeze it yourself)

1/4 cup chopped cilantro (Buy this fresh.  Do not use the dried variety. The dried variety is far too potent.)

Directions

1. Put a large cooking pan on the stove. Pour a fair bit of olive oil on a paper towel and wipe the paper towel throughout the pan. This is an alternative to cooking spray and it tastes better. If you haven't already noticed, I only use cooking spray when absolutely necessary. Why? It has preservatives and chemicals. Olive oil or butter are always healthier options. 

2. Cut your salmon into steaks. Buying half the filleted fish and chopping it up yourself allows you to control the portion sizes, which is a godsend if you have small children and don't want them wasting expensive fish. Use an extremely sharp knife for this. Salmon skin is tough to cut through. (Cut portions true-to-size. Unlike most meats, salmon doesn't shrink much during cooking!)

3. Lay the salmon steaks out on a paper towel. Drizzle them liberally with the honey. 

4. Put the soy sauce and olive oil into a gallon size freezer bag. Put the honey covered salmon steaks into the freezer bag along with it. Turn the freezer bag around and around, saturating all of the fish steaks with the mixture. If you have a lot of fish steaks, or your fish was particularly thick, feel free to add more soy sauce and olive oil to properly coat the fish.  Having extra marinade doesn't hurt anything.  

5. Chop up the mango and kiwi into small pieces. (If you have small children, these need to be very small pieces to prevent a choking accident). Chop the cilantro leaves. Put the mango, kiwi and cilantro into a second gallon-size freezer bag with the orange juice. 

Fruit relish

6. Heat your olive oil coated frying pan up to medium. It should be hot enough to make a popping sound when you flick water onto the pan's surface, but not hot enough to start smoking. 

7. Place the salmon steaks in the pan. Allow them to cook for 4-5 minutes. Flip them over and cook for another 4-5 minutes. Do not overcook the fish. Only cook them until the flesh begins to flake. The thinner your steaks, the less time they need to cook. 

8. Remove the salmon steaks from the pan. Top with a tablespoon or so of the relish from the bag. Serve!

Note: While its true that with some fruit the peel contains a wealth of nutrients that the flesh lacks, this is not true of mango. The peel is edible, but it contains urushiol oil. Urushiol oil is what causes poison ivy to irritate your skin. Small amounts won't hurt you, but if you happen to be allergic to urushiol oil, eating mango peel can have disastrous consequences. Don't risk it, just peel the fruit.